Description
If you’re looking for a quick, creamy, and flavorful pasta dish, this Tomato Ricotta Pasta is the perfect choice!
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1 cup ricotta cheese
- ½ cup pasta water (reserved)
- ½ cup fresh basil, chopped
- ½ cup Parmesan cheese, grated
- Salt & black pepper to taste
- 1 cup shrimp (optional)
- 1 cup zucchini, diced (optional)
- 1 cup broccoli florets (optional)
- ½ cup fresh mozzarella, torn into chunks (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Sauté the Tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes, red pepper flakes, Italian seasoning, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Make the Ricotta Sauce: Reduce the heat to low. Stir in the ricotta cheese and reserved pasta water, mixing until smooth and creamy.
- Toss the Pasta: Add the cooked pasta to the skillet, tossing gently to coat in the ricotta sauce. Stir in the Parmesan cheese and fresh basil, then remove from heat.
- Serve & Enjoy: Divide into bowls and top with extra Parmesan, basil, and a drizzle of olive oil. Serve immediately!
Notes
Use whole milk ricotta for the best texture. Ensure pasta is al dente to hold up in the sauce. Use the reserved pasta water to help emulsify the sauce and prevent it from drying out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: creamy tomato ricotta pasta, quick italian dinner, 15 minute pasta, easy ricotta sauce